The production of propionic acid from sugars by fermentation through lactic acid as an intermediate

As an alternative to propionic acid production from sugars by species of propionibacteria, propionic acid may be produced from sugars through lactate as an intermediate. Propionibacteria are actually able to utilize lactate as a substrate much more rapidly than glucose. In this study, Lactobacillus xylosus and Propionibacterium shermanii were utilized to convert glucose and xylose to propionate through lactate as an intermediate. Pure culture batch studies were carried out to obtain fermentation parameters for the two cultures. The pure cultures were then combined in a mixed culture series arrangement designed to prevent nutrient limitation. Finally, propionic acid production from lactate was demonstrated in a cross-linked immobilized cell reactor using lactate added to the medium and produced by L. xylosus in a continuous stirred tank reactor. Productivities of 14 g dm^?3 h^?1 at a 9 min residence time (2·1 g dm^?3 propionate) and 2 g dm^?3 h^?1 at a 9·9 h residence time (19·7 g dm^?3 propionate) were obtained without pH control.     

Aerobic culture of Propionibacterium freudenreichii ET-3 can increase production ratio of 1,4-dihydroxy-2-naphthoic acid to menaquinone

This is the first report on the production of both 1,4-dihydroxy-2-naphthoic acid (DHNA) and menaquinone by Propionibacterium freudenreichii ET-3. DHNA can be a stimulator of bifidogenic growth, and menaquinone has important roles in blood coagulation and bone metabolism. During anaerobic culture, DHNA and menaquinone concentrations reached 0.18 mM and 0.12 mM, respectively. The molar ratio between these products was approximately 3:2, which was not affected by culture pH and temperature over the ranges of 6.0-7.0 and 31-35 degrees C, respectively. As for organic acid, propionate and acetate accumulated at concentrations of 0.3 M and 0.15 M, respectively, and the propionate accumulation particularly inhibited further production of DHNA. To improve DHNA production, we switched from anaerobic condition to aerobic condition during the culture when lactose was depleted. DHNA concentration continued to increase even after lactose exhaustion, reaching 0.24 mM. In contrast to DHNA production, menaquinone production stopped after the switch to aerobic condition. The total molar production of DHNA and menaquinone was 0.3 mM irrespective of aerobic culture and anaerobic-aerobic switching culture. Therefore, the anaerobic-aerobic switching culture could increase the production ratio of DHNA to menaquinone. The DHNA concentration obtained from the anaerobic-aerobic switching culture was 1.3-fold higher than that in the anaerobic culture, because P. freudenreichii ET-3 utilized propionate accumulated in the medium via the reversed methylmalonyl CoA pathway under aerobic condition. The culture method proposed in this study could be applicable to industrial-scale fermentation using 1000 l of media, by which 0.23 mM DHNA was produced.     

不同初始pH对丙酸杆菌细菌素发酵的影响

薛氏丙酸杆菌在不同初始pH下摇瓶厌氧发酵,测定发酵液的pH、生物量、还原糖、氨基氮及抑菌活性,探求不同初始pH对丙酸杆菌细菌素发酵的影响。将初始pH为6.0,6.5,7.0,7.5,8.0的培养基分批进行发酵,结果显示:丙酸杆菌在初始pH为6.5时,发酵第2d的生物量为8.4mg/mL,与其他初始pH的差异极显著(P<0.01);以酵母菌和恶臭假单胞菌为指示菌,发酵产物细菌素的抑菌活性在第7d达到最大,初始pH6.5的抑菌活性分别为19.203AU/mL和24.827AU/mL,与其他初始pH的差异均极显著(P<0.01),说明不同初始pH对丙酸杆菌细菌素发酵有很大的影响,其最适初始pH为6.5。     

在内置式植物纤维床反应器中用糖蜜固定化发酵制丙酸

开发了一种综合利用制糖工业副产物生产丙酸的新方法,将制糖工业副产物甘蔗渣和糖蜜分别作为固定化载体和碳源,应用于丙酸生产.以甘蔗渣为固定化载体构建了一种内置式植物纤维床反应器(Inner plant fibrous-bed bioreactor,IPFB).以Propionibacterium freudenreichii CCTCC M207015为发酵菌株,对在IPFB中分别用未处理糖蜜及糖蜜水解液为碳原发酵制丙酸进行考察.以未处理糖蜜为碳源发酵,254 h丙酸浓度为52.39 g·L~(-1),丙酸生产速率为0.21 g·(L·h)~(-1);糖蜜水解液为碳源发酵,254 h后丙酸浓度达75.18 g·L~(-1),丙酸生产速率达0.30 g·(L·h)~(-1),丙酸占总有机酸比例达83.10%(w/w).稳定性实验表明以糖蜜水解液为碳源,利用IPFB发酵生产丙酸10批仍然保持较高的丙酸生产效率.扫描电镜显示大量丙酸杆菌的细胞吸附于甘蔗渣表面与间隙中,有效实现了高密度发酵.     

Anti-microbial and -inflammatory activity and efficacy of phytosphingosine: an in vitro and in vivo study addressing acne vulgaris

Lipids are important constituents of the human epidermis. Either free and organized into broad lipid bilayers in the intercorneocytes spaces, or covalently bound to the corneocyte envelope, they play a crucial role in permeability barrier function and are major contributors to cutaneous anti-microbial defense. Free sphingoid bases are a recent addition to this family of active lipids, which emerged from studies of breakdown products from ceramides. Phytosphingosine (PS) is a lipid occurring naturally in the stratum corneum, both in its free form and as a part of the major fraction of ceramides. The biotechnological production of PS patented by Degussa yields to PS with the correct configuration present in the skin. So, application of a PS containing formulation leads to its integration into the natural lipid structures of the skin. In acne, different pathogenetic factors contribute to the inflammation process, defect in keratinization, increased sebaceous gland activity and increased colonization of Propionibacterium acnes. The results of in vitro and in vivo studies confirm the previous reports on strong anti-microbial effectiveness of skin-identical PS produced by Degussa in vitro and in vivo. In addition, PS shows excellent clinical results in the context of skin care in acne, based on both anti-inflammatory and anti-microbial activity. These results demonstrate the potential of PS to enhance or complement existing acne therapies acting as an active cosmetic ingredient.     

橙皮苷的抗痤疮作用研究

以橙皮苷的广谱抑菌活性及突出的抗炎活性为背景,考察橙皮苷的抗痤疮作用。利用纸片扩散法检测橙皮苷对痤疮丙酸杆菌的影响,利用水解法检测橙皮苷对痤疮丙酸杆菌中脂酶、蛋白酶的释放影响,采用CCK-8及BrdU法考察橙皮苷对痤疮丙酸杆菌诱导的角质形成细胞过度增殖的作用,采用qPCR法检测炎症因子的mRNA表达水平以评价橙皮苷的抗炎作用,最后通过蛋白免疫印迹探索橙皮苷的抗炎作用机制。研究结果显示,橙皮苷对痤疮丙酸杆菌具有抑菌功效,进而减少脂酶、蛋白酶的释放,能够抑制痤疮丙酸杆菌刺激角质形成细胞HaCaT的过度增殖,同时能够抑制痤疮丙酸杆菌诱导的NF-κB通路活化,进而抑制痤疮丙酸杆菌诱导的炎症因子表达,发挥抗痤疮作用。     

外源有机酸对于Propionibacterium freudenreichii CCTCC M207015发酵生产丙酸的影响

考察了外源有机酸(丙酸、乙酸、琥珀酸)对于游离细胞与纤维床反应器生产丙酸的影响。结果表明,以Propionibacterium freudenreichii CCTCC M207015为生产菌株时,纤维床反应器具有比游离细胞更强的丙酸、乙酸耐受性,其中丙酸的抑制现象比乙酸的更加严重。此外,外源琥珀酸可以作为丙酸合成的前体物质对P.freudenreichii CCTCC M207015发酵生产丙酸产生促进作用。     

补加氨水对薛氏丙酸杆菌分批发酵及代谢物抑菌活性的影响

研究了在分批发酵过程中补加氨水对1株薛氏丙酸杆菌(Propionibacterium shermanii)发酵及其代谢物对恶臭假单胞菌(Pseudomonas pudia)抑菌活性的影响。结果表明,薛氏丙酸杆菌代谢物在初始pH7.0时抑菌活性最高,为7.59AU/mL,显著高于其他实验组(p<0.05);每隔24h补加10%氨水溶液调节发酵液pH6.0时,薛氏丙酸杆菌的生物量和代谢物的抑菌活性都最大,分别为9.62mg/mL和16.42AU/mL;研究分别从第2、3或4d补加10%氨水开始调节发酵液pH6.0时发现,从发酵第2d开始调节pH效果最好,生物量和代谢物的抑菌活性分别达到9.55mg/mL和16.47AU/mL。这些结果表明,在分批发酵过程中补加氨水调节发酵液的pH可以显著提高丙酸杆菌代谢物的抑菌活性。      

Propionic acid bacteria in the food industry: An update on essential traits and detection methods

Propionic acid bacteria (PAB) is an umbrella term for a group of bacteria with the ability to produce propionic acid. In the past, due to this common feature and other phenotypic similarities, genetically heterogeneous bacteria were considered as a single genus, Propionibacterium. Members of this genus ranged from “dairy propionibacteria,” which are widely known for their role in eye and flavor formation in cheese production, to “cutaneous propionibacteria,” which are primarily associated with human skin. In 2016, the introduction of two new genera based on genotypic data facilitated a clear separation of cutaneous (Cutibacterium spp.) from dairy PAB (Propionibacterium spp., Acidipropionibacterium spp.). In light of these taxonomic changes, but with particular emphasis on dairy PAB, this review describes the current state of knowledge about metabolic pathways and other characteristics such as antibiotic resistance and virulence factors. In addition, the relevance of dairy PAB for the food industry and cheese production in particular is highlighted. Furthermore, methods for cultivation, detection, and enumeration are reviewed, incorporating the current taxonomy as well as the potential for routine applications.     

发酵条件对费氏丙酸杆菌代谢物抑菌活性的影响

费氏丙酸杆菌代谢物是一种新型的天然防腐剂。试验研究氮源、碳源表面活性剂和温度对费氏丙酸杆菌代谢物抑菌活性的影响。结果表明,葡萄糖是其最适碳源,抑菌活性最高,为19AU/mL,玉米浆为最适氮源,抑菌活性为17.4AU/mL。0.1%的Tween80能提高代谢物的抑菌活性,最高为23.6AU/ mL。产生丙酸杆菌代谢物的最适培养温度为30℃。